An Instant Pot Frittata is a quick and easy, totally foolproof way to have a healthy breakfast ready in 15 minutes! Made with broccoli and cheddar, this frittata is keto, gluten-free and vegetarian and serves up to four people. Leftovers can be frozen and enjoyed another time!

Our family’s favorite dill pickles! Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. This Czech recipe has been passed down through our family for generations.

5-Ingredient Fresh Strawberry Pie with no Jello is the easiest, most delicious recipe. Perfect for Mother’s Day, Memorial Day, or all summer long. This strawberry pie filling is gluten-free and ready in just 10 minutes, then chill the pie and devour!

This Peanut Butter Cup Smoothie is the perfect way to start your day! It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! Plus, with all these healthy fats, protein and fibre, it will keep you full all the way to lunch!

This easy Texas caviar recipe takes just 15 minutes to make so it’s super quick and easy. It’s great as an appetizer, snack or a side dish, and if you’re not too hungry, you can also serve it as a main.

Oven Roasted Parmesan Asparagus is a quick and easy side dish combining healthy asparagus, minced garlic and freshly grated Parmesan cheese. This tasty side is one of my go-to recipes for easy weeknight meals.

An Instant Pot Frittata is a quick and easy, totally foolproof way to have a healthy breakfast ready in 15 minutes! Made with broccoli and cheddar, this frittata is keto, gluten-free and vegetarian and serves up to four people. Leftovers can be frozen and enjoyed another time!

Our family’s favorite dill pickles! Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. This Czech recipe has been passed down through our family for generations.

5-Ingredient Fresh Strawberry Pie with no Jello is the easiest, most delicious recipe. Perfect for Mother’s Day, Memorial Day, or all summer long. This strawberry pie filling is gluten-free and ready in just 10 minutes, then chill the pie and devour!

This Peanut Butter Cup Smoothie is the perfect way to start your day! It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! Plus, with all these healthy fats, protein and fibre, it will keep you full all the way to lunch!

This easy Texas caviar recipe takes just 15 minutes to make so it’s super quick and easy. It’s great as an appetizer, snack or a side dish, and if you’re not too hungry, you can also serve it as a main.

Oven Roasted Parmesan Asparagus is a quick and easy side dish combining healthy asparagus, minced garlic and freshly grated Parmesan cheese. This tasty side is one of my go-to recipes for easy weeknight meals.

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Description

A quick and healthy way to add some essential nutrients into your diet while still tantalizing your taste buds. Read more about the health benefits of cauliflower on my blog!

Ingredients

FOR THE CAULIFLOWER:

1 headCauliflower

¼ cupsCold Water

2 TablespoonsCornstarch

1 cloveGarlic, Minced

¼ cupsRice Flour

¼ teaspoonsSalt

FOR THE SAUCE:

1 TablespoonOil, Olive Or Sesame Oil Worrks Great!

1 piece(1-inch Size) Ginger

2 clovesGarlic, Minced

¼ cupsSoy Sauce, Low Sodium

2 TablespoonsBrown Sugar

1 TablespoonRice Vinegar

1 TablespoonCornstarch

¼ cupsCold Water

Sesame Seeds And Scallions, For Garnish

Preparation

Heat oven to 450°F.

For the cauliflower:
Cut cauliflower into medium-sized florets.

In a medium bowl, mix cold water and corn starch until smooth without any lumps. Add garlic, rice flour, and salt to the bowl and whisk together until smooth. The batter should be the consistency of a thick paste. Add more rice flour if needed.

Mix cauliflower florets into the batter. Roast the cauliflower on a baking sheet lined with parchment paper for 15–20 minutes. Flip florets and cook for an additional 15 minutes or until desired crispiness.

For the sauce:
Heat the oil in a small pan. Add ginger and garlic. Add soy sauce, brown sugar, and vinegar.

Mix cornstarch and cold water until smooth, then add to the sauce. Let it simmer for 1 minute until it starts to thicken. Be careful not to overcook. Set aside until you’re ready to mix in with the cauliflower.

To put it all together, add roasted cauliflower to the prepared sauce. Place back onto the baking sheet and cook for an additional 5 minutes (optional). Sprinkle sesame seeds and scallions on top and serve immediately.

Notes:
• Cut the cauliflower pieces smaller if you want them extra crispy!
• The sauciness of the dish depends on the size of your cauliflower and your preference. If you want to make your cauliflower more saucy, add an extra 1/4 cup of water and 1/4 cup soy sauce.
• If you feel like you overcooked the sauce, just add some warm water to it and stir until no longer lumpy.